I love Trader Joe’s produce – it’s almost always high quality at a great price. The bagged apples are one of my favorite items since they’re smaller than average, perfect for snacking. Unfortunately, this most recent bag of Fuji apples tasted more like Granny Smiths.
This delicious Polish honey was just the thing to sweeten them up – and I’ve been trying to find a reason to bake with it.
I’m not a fan of pies – the crust, whether flaky or crumbly or soft, just never appeals to me. And because cakes are usually covered in buttercream, cake almost always wins out over pie. I should have made an icing for this – maybe next time. This cake is based on an Ina Garten recipe that I’ve made several times in the past, with a few tweaks, of course.
I replaced the plums with apples, and used 3 tablespoons of honey rather than making a glaze from a cup of sugar and water.
If you’ve been following my blog, you’ll know I’ve been waiting oh-so-patiently for my husband to finish my kitchen – purchasing cabinets, countertops, and finally a sink (as of last week). Since all of my kitchen tools are still packed away in boxes from my bridal shower, I’ve been using mostly my grandmother’s hand-me-downs.
Mary Lou just passed away this past March, but using her bakeware (and ironing board and many other random household items) is such a nice way to remember her. I talked before about how I have so many good memories of being in her kitchen, and even this simple pie dish had me wondering if it contained the pumpkin pie she made for Thanksgiving the year we visited in South Carolina or the pineapple torte that she’d bring to my parents’ (and that I never really liked).
Anyway. This is Ina’s recipe, tweaked and lightened up, including substituting Chobani for the sour cream and applesauce for some of the butter. Her butter is probably $8.99/lb from the Hamptons anyway.
The toughest part about this cake is flipping it out on to the serving dish at the end – loosen the edges, take a deep breath, and have faith.
Honey Apple Upside Down Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
- 3 small apples, sliced thin (about 1.5 cups)
- 3 Tbsp honey
- 1/2 tsp cinnamon
- 4 Tbsp butter, divided
- 3 Tbsp applesauce
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1/3 cup Chobani 0% greek yogurt
- 1/2 tsp vanilla extract
- 1 cup + 2 Tbsp all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Generously grease a 9-inch pie dish and pre-heat oven to 350.
Melt 1 Tbsp of butter in a medium saucepan. Add apple slices, honey, and cinnamon, stirring occassionally until apples are soft.
Add apples to greased dish, pressing down to form an even surface.
Cream together remaining butter, applesauce, and sugar until well mixed.
Add eggs one a time and beat to combine.
Add yogurt and vanilla, mixing well.
Combine dry ingredients, then add to wet in three stages, mixing just until combined.
Pour batter evenly over apples and bake 32-38 minutes, until a toothpick comes out clean.
Let cool for 15 minutes, then gently loosen the sides of the cake and invert on to serving dish.
Approximate nutrition (per 1/8th of cake, a generous slice): 265 calories, 7g fat, 47g carbs, 4.4g protein
Before we could enjoy this as our Saturday night dessert, Adam and I did a quick photo shoot – I’m going to be featured as a local blogger in one of my favorite Pittsburgh publications and they requested a photo of me with a recipe. I’m used to taking pictures OF my food but not pictures WITH my food.
Pie or cake?